Description
This Lemon Basil Zucchini Pasta Alfredo is a refreshing twist on a classic Alfredo pasta dish. The combination of lemon, basil, and zucchini adds a burst of flavor to the creamy sauce, making it a perfect summer meal.
Ingredients
Units
Scale
Main Ingredients:
- 1 pound linguine or fettuccini
- 6 tablespoons salted butter
- 1 lemon, sliced, seeds removed
- 1/2 cup fresh basil, chopped
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 2 zucchini or yellow summer squash, very thinly sliced
- 2 tablespoons fresh thyme leaves
- Salt and black pepper
- Chili flakes
- 1 cup heavy cream
- 1 1/2 cups grated parmesan cheese
Instructions
- Cook Pasta: Cook pasta according to package instructions. Drain and set aside.
- Prepare Sauce: In a large skillet, melt butter over medium heat. Add lemon slices, basil, onion, and garlic. Cook until onions are translucent.
- Add Zucchini: Add zucchini, thyme, salt, pepper, and chili flakes. Cook until zucchini is tender.
- Mix in Cream and Cheese: Pour in heavy cream and parmesan cheese. Stir until cheese is melted and sauce is creamy.
- Combine Pasta and Sauce: Add cooked pasta to the skillet and toss until well coated with the sauce.
- Serve: Serve hot, garnished with extra basil and parmesan cheese if desired.
Notes
- You can add grilled chicken or shrimp for extra protein.
- Feel free to adjust the amount of chili flakes based on your spice preference.
- For a lighter version, you can use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 80 mg